ارزیابی ویژگی های تکنولوژیکی و حسی برگرهای کم چرب گوشت گوساله محتوی صمغ دانه قدومه شیرازی به عنوان جایگزین چربی

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، موسسه آموزش عالی غیرانتفاعی ساعی، گرگان، گلستان، ایران

2 دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گلستان، ایران

چکیده

چکیده
سابقه و هدف: امروزه مصرف‌کنندگان آگاه در جستجوی غذایی کم کالری و ایمن هستند. همبرگر با محتوی چربی نسبتا بالا (30-20%)، جزء غذاهای چرب و با کالری بالا محسوب می‌شود و همچنین یکی از پرطرفدارترین فراورده‌های گوشتی در جهان است. از طرفی کاهش میزان چربی محصولات گوشتی، سبب کاهش ویژگی‌های ‌حسی (رنگ، آبداری، بافت، طعم و احساس دهانی) و تکنولوژیکی (افت پخت، پایداری امولسیون، ظرفیت نگهداری آب، بازده پخت و خواص رئولوژیکی) محصول می‌گردد. به منظور به حداقل رساندن این موارد و بهبود کیفیت محصولات کم چرب از ترکیبات غیرگوشتی مانند هیدروکلوئیدها به عنوان جایگزین چربی استفاده می‌شود. بنابراین در این پژوهش تأثیر صمغ دانه قدومه شیرازی به عنوان جایگزین چربی در سطوح مختلف ( 1/0، 5/0 و 9/0 درصد) بر ویژگی‌های تکنولوژیکی و حسی همبرگر کم چرب در مقایسه با نمونه‌های شاهد پرچرب (10 درصد) و کم چرب (2 درصد) فاقد هیدروکلوئید مورد بررسی قرار گرفت.
مواد و روش‌ها: سه نمونه از هر فرمولاسیون در دمای 150 درجه سانتیگراد پخته شدند. پس از خنک شدن نمونه‌ها (25 درجه سانتیگراد)، تعیین درصد رطوبت بوسیله آون جریان هوای داغ، محتوای چربی به روش سوکسله، درصد پروتئین به روش کجلدال و درصد خاکستر با استفاده از کوره الکتریکی مجهز به کنترل دما و زمان (دمای 550 درجه سانتیگراد)، مطابق با استاندارد ملی ایران به شماره 2304، انجام گردید. به منظور تعیین آنالیز پروفایل بافت و شاخص‌های رنگ به ترتیب از دستگاه‌های بافت سنج و هانتر لب استفاده شد.
یافته‌ها: با افزودن صمغ دانه قدومه شیرازی، درصد بازده پخت و ظرفیت نگه‌داری رطوبت در نمونه‌ها افزایش معنی‌داری یافت. افزودن صمغ تأثیر معنی‌داری برروی شاخص روشنایی و قرمزی نمونه‌های خام نداشت. بیش‌ترین قرمزی، کم‌ترین روشنایی و زردی در نمونه پخته حاوی 9/0 درصد صمغ مشاهده شد. افزایش غلظت صمغ دانه قدومه شیرازی، سبب کاهش میزان سختی، قابلیت جویدن، پیوستگی، صمغیت، ارتجاعیت و چروکیدگی نمونه‌های حاوی صمغ گردید. کم‌ترین میزان سختی، پیوستگی، چروکیدگی و مقاومت در برابر سوراخ شدن و همچنین بیش‌ترین درصد بازده پخت و ظرفیت نگه‌داری رطوبت در نمونه حاوی 9/0 درصد صمغ مشاهده شد. بر اساس نتایج آنالیز حسی، افزودن صمغ دانه قدومه شیرازی تأثیر معنی‌داری بر ویژگی‌های حسی نمونه‌ها نداشت و نمونه با غلظت 9/0 درصد صمغ دارای بیش‌ترین پذیرش کلی بود..
نتیجه‌گیری: با توجه به نتایج به دست آمده، نمونه حاوی 9/0 درصد صمغ دانه قدومه شیرازی سبب بهبود ویژگی‌های تکنولوژیکی و حسی تیمار‌های کم چرب در مقایسه با نمونه‌های شاهد گردید، بنابراین به عنوان بهترین تیمار پیشنهاد می‌گردد.

کلیدواژه‌ها

عنوان مقاله [English]

Evaluation of Technological and Sensory Properties of Low-fat Burger Containing Madwort (Alyssum homolocarpum) Seed Gum as Fat Replacer

نویسندگان [English]

  • Mahshid Poursaeid 1
  • Hoda Shahiri restaniHaba 2
  • Sara Aghajanzadeh Suraki 2
1 Department of Food Science and Technology, Saee Institute of Higher Education, Gorgan, Iran
2 Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
چکیده [English]

Abstract
Background and objectives: Conscious consumers today are looking for low-calorie and safe foods. Hamburger is a high-fat and high-calorie food, with a relatively high fat content (20-30%), and also one of the most popular meat products in the world. On the other hand, reducing the fat content of meat products reduces the sensory characteristics (color, juiciness, texture, flavor, and mouth feel) and technological (cooking loss, emulsion stability, water holding capacity, cooking yield, and rheological properties) characteristics of the product. Non-meat ingredients such as hydrocolloids are used as fat substitutes to improve the quality of low-fat products. Therefore, in this research, the effect of various Alyssum homolocarpum seed gum (AHSG) concentration (0.1, 0.5 and 0.9%) was investigated as a fat replacer on the technological and sensory properties of low-fat beef burgers and compared with the high-fat (10% fat) and low-fat (2% fat) control samples (without AHSG).
Materials and methods: For this purpose, three burgers from each formulation were cooked and then cooled to room temperature at 25 °C. Moisture, fat, protein content and ash percentage of the burgers were determined according to Iranian National Standardization Organization (INSO) 2304 by hot air flow oven, Soxhlet extractor, Kjeldahl method and electric stove equipped with temperature and time control at 550 ˚C. Textural profile analysis parameters were measured by the texture analyzer; and lightness (L*), redness (a*) and yellowness (b*) values were determined by hunter lab system. All experiments were done in triplicate.
Results: Increasing the concentration of Alyssum homolocarpum seed gum (AHSG) increased the cooking yield and moisture retention capacity in the samples. . The addition of AHSG, insignificantly affected the lightness (L*) and redness (a*) values of the samples. The lowest level of L* and b*, as well as the highest a* were observed in cooked samples containing 0.9% AHSG. The hardness, chewiness, cohesiveness, gumminess, and springiness reduced significantly with an increase in Alyssum homolocarpum seed gum concentration. The lowest hardness, cohesiveness, shrinkage and puncture force, as well as the highest cooking yield and moisture retention capacity were observed in samples containing 0.9% AHSG. According to the results of sensory analysis, increasing the concentration of gum did not show a significant effect on the sensory characteristics, while the highest total acceptance was observed in low fat burger containing 0.9% AHSG.
Conclusion: According to the obtained results, the sample containing 0.9% Alyssum homolocarpum seed gum improved the technological and sensory characteristics of low-fat treatments compared with control samples. Therefore, the possibility of using 0.9% AHSG for developing low fat burger formulation is confirmed.

کلیدواژه‌ها [English]

  • Keywords: Beef burger
  • Hydrocolloid
  • Alyssum homolocarpum seed
  • Fat replacer
  • Sensory properties

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نشریه فرآوری و نگهداری مواد غذایی
دوره 13، شماره 2
تیر 1400
صفحه 79-94

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